brunch ideas for kids

10 Ideas for a Kid-Friendly Brunch

Make weekend mornings more fun with these 10 scrumptious brunch ideas that kids will adore.

Pancake Snowman

1. Snowmen Pancakes
When making pancakes drop three small circles of batter in your pan so each one touches. When you flip it over you will have a snowman pancake ready to be decorated. Serve with bacon strips (to use as a scarf), berries for decorating the face, chocolate chips for the jacket and marshmallows to look like snow.

2. Egg in a Star Toast
Toast a few slices of bread. Use a cookie cutter to cut out star shapes from the bread. Place the bread in a large frying pan with butter. Fry eggs in star holes. Serve with ketchup!

3. Christmas Morning Fruit Bowl
In a large bowl mix together a selection of green and red fruit – try strawberries, raspberries, pomegranate seeds, cherries, sliced kiwis, grapes, apples and pears. Mix orange and lime juice with citrus zest and toss with fruit.

4. Reindeer Waffles
Take a round waffle that has been toasted and cut a triangle into one end (this will be the chin of the reindeer). Use scrap pieces to place at the top of the waffle to look like antlers. Use blueberries for the reindeer eyes, strawberries for a Rudolph nose and maple syrup to serve!

5. Red & Green Fruit Muffins
Make your favourite muffin recipe and mix in ¼ cup Christmas sprinkles as well as a big handful of pomegranate seeds and one mashed banana. Once you scoop your muffin batter into the tins, top with a mixture of red and green sprinkles.

6. Festive Fruit Parfaits
In tall glasses layer up yogurt, berries and granola to create a healthy, festive breakfast. Start by adding a layer of vanilla yogurt, topped with a layer of granola, sprinkle in some raspberries and blueberries and top with a small handful of yogurt. Continue layering until the glasses are full.

7. Santa Claus Strawberry Hats
Use strawberries and whipped cream to make mini Santa Claus hats. Clean and hull your strawberries. Dip the hulled end of the strawberry in cream and place on a plate or on top of brownies, muffins or pancakes. Place another dollop of cream on the pointed end of the strawberry to complete the Santa hat.

8. Cookie Cutter Pancakes
Use your favourite cookie cutter to make pancakes. Simply butter your pan and place the cookie cutter in the melted butter. Pour batter into the cookie cutter and wait until one side has set. Push the pancake out of the cutter to flip. Continue with a variety of shapes and sizes. Serve with maple syrup and sprinkles!

9. Christmas Fruit Tree
Use a large platter or cutting board to spread out chopped fruit in the shape of a large Christmas tree. Use sliced kiwis, green grapes and apples to look like the tree. Use red berries like raspberries or strawberries to string across the tree like lights. Top with a pineapple star! Sprinkle with pomegranate seeds.

10. Red & Green Christmas Morning Smoothie
Make a layered smoothie by first making a red berry smoothie using milk, yogurt, raspberries, strawberries and a banana. Set aside and mix your green smoothie using milk, yogurt, celery, spinach and apples. Layer your red and green smoothies in tall glasses and serve with straws.

 

 

 

 

 

 

10 Delicious Ways to Dress Up Mashed Potatoes

With that big holiday dinner fast approaching, ask yourself this: are you getting tired of serving the same, boring old mashed potatoes each year? If you answered in the affirmative, you won’t go wrong with these mouth-watering recipes for mashed potatoes that will raise the bar at any holiday feast.

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1. Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Giada De Laurentiis adds bread crumbs and plenty of salty, melted Parmesan cheese to top this baked mashed potato masterpiece.

2. French Potato Purée
Superbly sophisticated, Laura Calder’s recipe puts a sensational spin on mashed potatoes with this creamy purée that will dazzle adult taste buds with its subtle complexity of flavours.

3. Crème Fraiche Mashed Potatoes
Anna Olson adds green onions, garlic and thick crème fraiche to these chunky mashed potatoes that make an ideal accompaniment for just about any main.

4. Garlic and Parsley Mashed Potatoes
Fresh, aromatic garlic is lightly sautéed in butter or margarine, combining with fresh parsley for a flavour-packed variation on the comfort-food classic.

5. Grandma’s Brown Butter Mashed Potatoes
A time-honoured recipe from his grandmother, Michael Smith serves up this mouth-watering version of mashed potatoes that boasts golden-brown butter as its key ingredient, with just a touch of nutmeg to enhance the rich flavour.

6. Lynn’s Lobster Mashed Potatoes
“Opulent” doesn’t even begin to describe Lynn Crawford’s sumptuous recipe, with sweet, tender chunks of lobster tail mixed into buttery mashed potatoes for a decadent side dish that’s practically a meal in itself.

7. Horseradish Mashed Potatoes
You’ll be amazed at how adding just a bit of horseradish to mashed potatoes can add a zesty zip that takes this reliable side dish to new heights.

8. Grainy Mustard Mashed Potatoes
Fresh thyme and spicy whole-grain mustard add some deliciously powerful flavour to this kicked-up mashed potato recipe from Tyler Florence.

9. Baked Mashed Potatoes with Pancetta, Parmesan Cheese and Breadcrumbs
Smoky pancetta bacon is the secret weapon in this unbelievably flavourful variation of mashed potatoes that’s certain to satisfy any crowd.

10. Cheddar Bacon Mashed Potatoes
Imagine a bacon cheeseburger combined with mashed potatoes and you get the idea behind this creative recipe that adds the unmistakable flavours of crispy bacon and sharp cheddar.

5 clever ways to use frozen puff pastry

5 Clever Ways to Use Frozen Puff Pastry

Store-bought puff pastry is the ultimate freezer staple to have on hand to whip up quick and impressive treats in a pinch. And now that it’s sold in pre-rolled sheets, you don’t need flour or a rolling pin to get baking.

From savoury snacks to guest-worthy treats, puff pastry can do it all! So try one of these 5 clever ways to use it next time guests drop by.

Savoury Tarts

Thin Mint and Dark Chocolate Pastries
Arrange racks in top and bottom thirds of oven. Preheat to 400F. Line 2 baking sheets with parchment.

Beat 1 egg with 1 Tbsp water in a small bowl until combined. Slice 9 thin dark chocolate mints, such as After Eight, diagonally in half. Unroll 450-g pkg thawed puff pastry sheets. Using a 2 ½-in. round cookie cutter, cut out 9 rounds per sheet. Arrange rounds on baking sheets.

Brush each round evenly with egg wash, then arrange 1 piece chocolate mint on one half of each round. Fold other half over chocolate mint, pressing edges down to seal well. Brush tops with remaining egg wash.

Bake in top and bottom thirds of oven, switching halfway through, until golden and puffed, 20 min. Dust generously with icing sugar before serving.

Mini Cinnamon Rolls
Brush thawed puff pastry sheets generously with melted butter. Sprinkle evenly with granulated sugar and cinnamon. Roll tightly from the bottom to the top to form a log. Freeze until slightly firm. Slice each log into 1-inch rounds. Arrange on a parchment-lined baking sheet, cut-side down, and bake, following package directions, until golden and puffed. Drizzle with a glaze or top with cream cheese frosting.

Buttery Cheese Straws
Brush thawed puff pastry sheets with egg wash. Sprinkle with coarsely grated cheese, such as Gruyère or Parmesan, gently pressing down to adhere. Cut into ¾-inch strips, then twist both ends in the opposite direction to form a straw. Arrange on a parchment-lined baking sheet and bake, following package directions, until golden and puffed.

Cheaters Gingerbread Men
Using a small gingerbread man cookie cutter, cut out men from thawed puff pastry sheets. Arrange on a parchment-lined baking sheet and bake, following package directions, until golden and puffed. Whisk icing sugar with a touch of milk and ground ginger to make a glaze. Drizzle over cooled gingerbread men and let stand until dry to the touch.

Savoury Tarts
Brush thawed puff pastry sheets with egg wash. Sprinkle evenly with cheese, such as sliced mozzarella or crumbled goats cheese, then top with vegetables, such as caramelized onions, sautéed mushrooms or spinach. Sprinkle with fresh herbs. Fold over edges, creating a 1-in. border. Brush border with additional egg wash. Arrange on a parchment-lined baking sheet and bake, according to package directions, until puffed and golden.

Yule-Log-Buche-De-Noel-recipe

A Gorgeous Bûche de Noël Using Store-Bought Cake

For those unfamiliar with this favourite French Canadian sweet, Bûche de Noël is a classic dessert enjoyed during the festive season. Essentially, it’s a roulade cake decorated to look like a tree log. Making it from scratch can be time-consuming, so we’ve created this cheater’s version using ready-made Swiss rolls. Just a handful of ingredients can turn a simple store-bought dessert into a delicious centrepiece. Best of all. it comes together in a snap!

Easy-Buche-De-Noel-recipe

Prep Time: 15 min
Total Time: 15 min
Yield: 10 servings

Ingredients:

1 large store-bought chocolate Swiss roll
1 small store-bought chocolate Swiss roll

Chocolate Ganache:
1/4 cup whipping cream
100g semi-sweet chocolate chips

Candy Mushrooms:
4 vanilla-flavoured Tootsie rolls
Cocoa powder, if desired

Shredded coconut
Icing sugar

BucheDeNoel-using-Swiss-rolls

Directions:

1. Place the large Swiss roll on a platter or serving board. Cut one end of the small Swiss roll diagonally, then place the cut side anywhere against the large roll.
2. To make ganache, microwave whipping cream for 15 to 30 sec until cream is hot. Pour over chocolate chips in a bowl. Stir until chocolate is melted. Set chocolate aside to cool slightly.
3. To make candy mushrooms, microwave Tootsie roll candies for 5 to 7 seconds, just to make them pliable. Flatten 3 candies into flat discs to resemble mushroom tops. Divide the last candy into 3 pieces and roll into a stem. Using a bit of water as the glue, stick discs on top of stems. You can also dust the tops with a bit of cocoa powder to give them some colour.
4. Spread cooled chocolate all over top and sides of cake. You can be a little bit messy so it looks more like tree bark.
5. Pour some shredded coconut around the cake to resemble some snow. Sift a little icing sugar over the cake. Arrange candy mushrooms around the cake.
6. Slice and enjoy!

BucheDeNoel-decoartion

CranberryEggnogMuffins

Cranberry Muffins to Cozy up with This Winter

By Barbara Mayhew

Cranberries grow in Prince Edward Island and are a versatile food. I remember as a small child going with my mother and grandmother to pick wild cranberries. In the fall, these berries were highly sought after. We used them fresh in cranberry sauce and froze them for use over the winter months.

The cranberries used in this recipe were grown in Farmington, near Souris, in the eastern part of P.E.I. A visit to Mikita Farms to watch the wet-harvesting of the cranberries got my creative juices flowing and inspired this recipe. I like to know where my food comes from, and being able to watch the cranberry harvest and then stop by the stand at the farm gate to buy the berries, meant I was able to use the freshest local produce available.

Cranberry-Banana Eggnog Muffins, Courtesy of Barbara Mayhew,  myislandbistrokitchen.com, Charlottetown

These muffins combine cranberries with eggnog – two classic winter flavours.

CranberryEggnogMuffins

Prep time: 20 minutes
Baking time: 45 minutes
Yield: 12-14 standard-size muffins

Ingredients
1 cup (250 mL) cranberries (fresh or frozen), coarsely chopped
1½ Tbsp (20 mL) sugar
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole-wheat flour
⅔ cup (150 mL) lightly packed brown sugar
¼ cup (50 mL) rolled oats
1½ Tbsp (20 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) nutmeg
⅛ tsp (0.5 mL) allspice
1 Tbsp (15 mL) grated orange rind
1 extra-large egg, lightly beaten
¾ cup (175 mL) eggnog
½ cup + 1 tbsp (125 mL + 15 mL) vegetable oil
⅓ cup (75 mL) mashed banana
¼ cup (50 mL) orange juice
2 Tbsp (30 mL) maple syrup
1½ tsp (7 mL) vanilla
Streusel
¼ cup + 2 tbsp (80 mL) all-purpose flour
3 Tbsp (45 mL) brown sugar
½ tsp (2 mL) cinnamon
3 Tbsp (45 mL) butter
2 Tbsp (30 mL) chopped pecans

Directions
Streusel
1. In medium bowl, combine flour, brown sugar and cinnamon.
2. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in pecans. Set aside.
Muffins
1. Preheat oven to 450°F (230ºC). Grease muffin tin, including top of tin.
2. In small bowl, sprinkle chopped cranberries with 1½ tbsp sugar. Toss lightly to coat cranberries. Set aside.
3. In large bowl, combine all-purpose and whole-wheat flours, brown sugar, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and orange rind. Mix well. Set aside.
4. In liquid measure, stir together egg, eggnog, oil, mashed banana, orange juice, maple syrup and vanilla. Whisk together.
5. Pour wet ingredients into well in centre of dry ingredients. Stir just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the sugared cranberries.
6. Spoon batter into prepared muffin tin, filling almost to top. Sprinkle with streusel mixture.
7. Transfer muffins to oven and immediately reduce heat to 400ºF (200ºC). Bake 20 to 22 minutes, or until muffins are just firm to the touch and a cake tester inserted into the centre of a muffin comes out clean.
8. Let muffins rest in muffin tins for 5 minutes, then transfer to wire rack.

My Island Bistro Kitchen
My blog focuses on local Maritime foods and beverages, with a particular concentration on those produced in P.E.I. In addition to sharing my own recipes, I write stories about local food and beverage producers and feature their products in recipes that I share on my blog.

Coffee Crisp Cake Recipe Feature

How to Make a Coffee Crisp Cake

When it comes to iconic chocolate bars, there’s not one that’s more Canadian than Coffee Crisp. This crunchy milk chocolate bar with wafer and coffee-flavoured foam candy is a childhood favourite — and we’re turning it into  a party-worthy dessert! Layers of vanilla cake, creamy coffee icing and crispy wafer cookies add lots of texture to this cake, and the chocolate glaze is the finishing touch to making this dessert unbelievably delicious.

Coffee Crisp Cake Recipe

Coffee Crisp Cake

Prep Time: 2 hours
Total Time: 2 hours
Makes: 10 servings

Ingredients:
1 store-bought vanilla loaf cake, or vanilla cake mix baked in a 9×5 inch loaf pan
2 x 150g cappucino or vanilla flavoured wafer cookies

Coffee Icing:
1/4 cup whipping cream
2 Tbsp instant coffee
1 Tbsp cocoa powder
1 cup unsalted butter
4 cups icing sugar

Chocolate Glaze:
1/2 cup whipping cream
2 Tbsp butter
2 x 100g milk chocolate bars, chopped

Coffee Crisp Cake Recipe 1

Directions:
1. Use a serrated knife to cut edges off loaf cake to make a rectangular brick. Carefully cut cake sideways into three 1/2-in slices. Freeze slices in one layer on a baking sheet until ready to use.
2. To make icing, stir whipping cream with instant coffee and cocoa powder in a small bowl. Microwave for 15 seconds until cream is hot. Stir to dissolve coffee. In a large bowl, beat unsalted butter with an electric mixer until fluffy. Gradually beat in icing sugar, adding cream when it gets too thick. Set icing aside.
3. Place one slice of cake on a platter. Spread a thin layer of icing over cake. Top with wafer cookies. Spread with another thin layer of icing. Repeat with 2 more layers of cake, icing and wafers. Spread remaining icing over top and sides of cake. (It’s fine if it looks a bit messy as it will get covered in chocolate glaze.) Refrigerate cake for 30 minutes.
4. To make glaze, microwave whipping cream and butter for 15 to 30 sec until cream is hot. Pour over chopped milk chocolate in a bowl. Stir until chocolate is melted. Let the chocolate cool slightly. It will thicken up a bit.
5. Pour glaze on top of cake. Use a metal spatula to spread the glaze over top and sides of cake. Refrigerate for 1 hour or overnight.
6. Slice and enjoy!

Coffee Crisp Cake Recipe 2

The Best Latke Recipes for a Happy Hanukkah

There are so many reasons to love the humble potato; french fries, hash browns, tater tots… The list goes on. But there are only eight days to celebrate the tasty spud, so we’re fixin’ to fry.

The Jewish holiday of Hanukkah commemorates the miracle of oil (another fabulous ingredient worth saluting!), fueling a long-lasting flame in the Second Temple with a fry-fest of potato latkes. Gather the family, fire up the skillet and get clicking through our favourite ways to serve up this Hanukkah classic.

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Just Like Bubby Used to Make
Potatoes and onions are bound together by flour and eggs then fried to golden perfection. While it may seem straightforward, there are two distinct types for patty prep: a rosti-style grated latke or smooth, creamy mashed potato pancakes. To keep the peace, we’ve got recipes for both, along with an oven-baked option for the traditionally flavoured holiday treat.

New Spins on an Old Favourite
Give your Bubby’s recipe a fresh approach — fresh produce, that is. Supplement (or even replace) the potatoes in your latke mixture with seasonal root vegetables like carrots, squash and parsnips. Up the nutrition factor of this holiday staple by swapping white flour for fibrous ingredients such as bran flakes or white potatoes, with richly coloured veg like zucchini. Click through these surprising options for your holiday get-together:

Buttercream Filled Maple Sandwich Cookies

Nothing says Canada quite like maple syrup — and nothing says it’s the holidays quite like cookies! These maple cookies are delicious baked up just as they are, but a sweet maple buttercream filling will take them to the next level. Just pipe some frosting on one cookie, top it with another and you’ve got a perfect after-dinner dessert or homemade gift.

maple_cookies_3

Prep Time: 25 minutes
Cook Time: 35 minutes
Makes: 24-30 cookies

Ingredients:

Dough:
1 cup butter
1 cup sugar
1 egg
¼ cup maple syrup
2 ½ cups flour
¼ tsp salt

Icing:
1 cup butter
4 cups icing sugar
2 tsp maple extract
2 Tbsp 35% whipping cream

Maple-Cookies_7

Directions:
1. In a large bowl, using a hand mixer beat together butter and sugar until fluffy, about 2-3 minutes. Add egg and beat for 1 minute. Add maple syrup and beat to combine, about 1 minute.
2. In a medium sized bowl, combine flour and salt. Add flour mixture to butter mixture and mix until dough comes together, about 1 minute.
3. Dump dough onto a lightly floured surface. Shape into two round discs, wrap in plastic wrap and place in fridge for 1 hour.
4. Preheat oven to 350°F. Line two baking sheets with parchment paper.
5. On a lightly floured surface, roll out one disc of dough until ¼” thick. Use extra flour if dough is sticky. Cut out 2” rounds, and place 1” apart on prepared baking sheets.
6. Bake cookies for 8-10 minutes, until dough is just starting to turn golden brown around the edges. Let cool and repeat with remaining dough.
7. Make icing by combining butter and icing sugar with a hand mixer. Mix on medium speed until combined, about 2 minutes. Add maple extract and cream, and continue to mix on high speed until icing is light and fluffy, about 5 minutes.
8. Pipe icing using a star tip or spoon, about 1 Tbsp icing on the inside of one cookie. Sandwich cookies together and repeat with remaining cookies.

maple_cookies_5

How to Make the Perfect Egg in a Hole

Egg in a hole, also known as ‘egg in the basket’, ‘frog in the hole’ or a ‘hole in one,’ is not only a delicious way to eat an egg with toast, it’s also really fun. You can substitute the bread with a bagel or waffle, and try different toppings like cheddar cheese, green onions or chopped parsley.

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Here, I made egg in a hole two ways; I used thick slices of white bread and sesame seed bagels, both topped with a generous amount of feta, red chilis and a sprinkling of dill.

888_Egg-in-a-Hole2

Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 2

Ingredients:
1 Tbsp butter
2 thick slices bread, about 1” or 2 bagels
2 eggs
2 tbsp feta cheese, crumbled
½ red chili, finely sliced (optional)
1 Tbsp chopped dill
Salt & pepper, to taste

Directions:
1. Make a hole in your bread using a 2” round cutter or the rim of a small glass.
2. Heat a large non-stick frying pan over medium heat. Place butter in the pan. Once melted, add bread and fry until golden brown, about 2-3 minutes.
3. Flip the toast over and crack the egg into the middle of the hole. Sprinkle with salt and pepper, and cover pan with a lid. Let cook until egg is set, about 3 minutes.
4. Sprinkle with feta, red chilis and dill.

CreamyMashedPotatoes

The Creamiest Mashed Potatoes for a Holiday Dinner

By Ashley Fehr

Is there a person on Earth who doesn’t like mashed potatoes? To me, they’re the perfect holiday dish.

When I reach back in my memory, I can’t think of a single Easter, Christmas or Thanksgiving that didn’t have mashed potatoes on the menu. They are the epitome of comfort food, and they go with anything.

A steaming bowl of mashed potatoes brings back memories of being in Mom’s kitchen, with the whole family gathered round the table. And, yes, since being in Manitoba means we could very well be under snow at Easter, Christmas and Thanksgiving, a warm, hearty meal with family is one of the best remedies for the winter blues.

But even though we’re all yearning for a holiday feast, we’re not always willing to give up time together to spend hours slaving over every aspect of a meal that will most certainly be devoured in minutes. These potatoes come together quickly, with help from a secret ingredient, to keep you from having to hide out in the kitchen all day. They are rich, creamy and the perfect accompaniment to any holiday meal.

Ultra Creamy Mashed Potatoes, Courtesy of Ashley Fehr, thereciperebel.com, Portage la Prairie, Man.

These rich mashed potatoes will make a decadent side dish for your holiday dinner.

CreamyMashedPotatoes

Prep time: 10 min
Cook time: 15 mins
Yield: 6 servings

Ingredients
5 russet potatoes (about 10 cups/2.50 L chopped)
1 can (10 oz/284 mL) condensed cheddar cheese soup
¾ cup (175 mL) heavy cream or whipping cream
2 tbsp (30 mL) butter
black pepper, to taste
2 tbsp (30 mL) chopped chives (optional)

Directions
1. Cook potatoes in a large saucepan of salted, boiling water for 10 to 15 minutes or until fork tender. Drain well. Set aside for 10 minutes to cool slightly. Mash to desired consistency.
2. In pan over medium heat, combine soup and whipping cream. Cook, stirring, for 3 to 4 minutes, or until simmering. Fold in mashed potatoes. Stir in butter and pepper. Garnish with chives if desired.

The Recipe RebelAshley Fehr creates and shares easy, family-friendly recipes, homemade breads and decadent desserts on her blog The Recipe Rebel. She loves to put a creative, new twist on old favourites.

Feta and Spinach Latkes with Tzatziki for Hanukkah

Why make the same old latkes when you can mix it up a bit this Hanukkah? I’ve seen tons of recipes that use sweet potatoes, carrots, beets, zucchini but I love good and honest potato latkes. This year I stuck with potatoes and added a little Greek flavours to the mix.

Instead of a classic box grater, I tried using a mandolin with a shredding attachment to get those long strands of potato. If you have a spiralizer, give that a try too for fun, swirly latkes. Then mix it with lots of crumbled feta and spinach to give it that Spanakopita taste. Tzatziki made with sour cream is the perfect accompaniment, to these crispy treats.

Tip: Squeeze out as much liquid as possible from the latkes mix before placing them in the pan. It will make for crispier latkes that stay together when cooked. Enjoy and have a happy Hanukkah!

Feta Spinach Latkes

Serves: 15 latkes
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
1 kirby cucumber, shredded or chopped very finely
salt
1 cup sour cream
1 clove garlic, minced
1 ½ Tbsp lemon juice
800 g Yukon Gold potatoes, peeled and shredded on a mandoline or box grater
½ yellow onion, grated and water squeezed out
1 cup crumbled feta cheese
1 255g package frozen spinach, thawed and water squeezed out well
1 ½ Tbsp flour
½ tsp salt
¼ tsp pepper
1 large egg
canola oil for frying
Maldon or other flaky salt to finish

Feta Spinach Latkes 1

Directions:

Tzatziki
1. Place shredded cucumbers in a strainer over a bowl and sprinkle with salt.
2. Allow the cucumbers to release some of their water for 5 minutes.
3. Squeeze out as much water as possible from the cucumbers and combine them with the rest of the tzatziki ingredients in a bowl.
4. Set in the fridge until ready to serve.

Latkes
1. Pre-heat the oven to 200˚F. Place a cooling rack onto a baking sheet. This will be to keep the latkes warm while frying them up in batches.
2. Combine the shredded potatoes, grated onion, feta cheese, spinach, flour, salt and pepper in a large bowl.
3. Whisk the egg in a separate bowl and combine with the potato mixture.
4. Heat a large skillet with 1/3” of oil over medium-low heat.
5. Fry the latkes by measuring out a ¼ cup of mix and squeezing out all the liquid and placing them in the hot oil. Flatten out a bit like a pancake.
6. Fry for 2 ½ – 3 minutes per side in batches making sure not to crowd the pan. Add more oil if needed between batches, just be sure to make sure the temperature of the oil comes back up before frying more latkes.
7. Remove the latkes from the oil and transfer to the cooling rack. Sprinkle with Maldon or flaky sea salt and keep warm in the pre-heated oven until ready to serve.
8. Serve with the tzatziki sauce on the side.